Pan-Seared Ranch Steak with Creamy Demi-Glace, Garlic Mashed Potatoes and Honey Carrots

This hearty steak dinner brings together juicy pan-seared ranch steak, buttery garlic mashed potatoes and carrots roasted until tender and caramelized.

A quick demi-glace pan sauce finished with scallions and sour cream ties everything together, making it perfect for a cozy, satisfying plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and preheat the oven to 425°F. Wash and dry the produce.
2. Trim, peel and cut the carrots on a diagonal into 1/2-inch-thick pieces. Dice the Yukon Gold potatoes into 1/2-inch pieces. Trim and thinly slice the scallions, keeping the whites and greens separate. Peel and mince or grate the garlic.
3. Add the carrots to a baking sheet and toss with a generous drizzle of olive oil, salt and pepper. Roast on the top rack until tender and browned at the edges, 20 to 25 minutes. Remove from the oven, drizzle with honey and toss to coat.
4. Meanwhile, place the potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15 to 20 minutes. Reserve 1/2 cup of the potato cooking liquid, then drain the potatoes.
5. Return the empty pot to medium heat and melt 1 tablespoon butter. Add the garlic and cook until fragrant, about 1 minute. Return the drained potatoes to the pot. Mash with about two-thirds of the sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper, then cover off heat until ready to serve.
6. While the potatoes cook, pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3 to 6 minutes per side.
7. Transfer the steak to a cutting board and let it rest for 5 minutes. Wash out the pan.
8. Melt the remaining 1 tablespoon butter in the pan used for the steak. Add the scallion whites and cook until softened, 1 to 2 minutes.
9. Stir in the beef demi-glace, 2 tablespoons water and any juices from the resting steak. Bring to a simmer and cook for 1 minute. Turn off the heat and stir in the remaining sour cream. Taste and season with salt and pepper.
10. Slice the steak against the grain. Divide the steak, garlic mashed potatoes and honey-roasted carrots between plates. Spoon the creamy demi-glace sauce over the steak and potatoes, sprinkle with scallion greens and serve.

Recipe Tips

FAQ

How do I know when the steak is done?

Cook the steak for 3 to 6 minutes per side over medium-high heat, depending on your preferred doneness and the thickness of the steak.

Can I make the mashed potatoes creamier?

Yes. Add small splashes of the reserved potato cooking liquid while mashing until the potatoes reach the texture you like.

Why stir the sour cream into the sauce after turning off the heat?

Adding sour cream off heat helps it blend into the demi-glace smoothly and keeps the sauce creamy.